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Freshly cooked Maine lobster meat in lobster creole recipe

Recipe - Lobster Creole

By Samantha Hemingway

Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States. Lobster Creole blends French, Spanish, African and more for a delicious dish

The Lobster Trap is a certified lobster dealer. The company has been in the lobster business since 1972 and is proud to be the second-largest supplier of Maine lobster in the world. All the lobsters ordered on Lobsters-Online.com are guaranteed for next-day delivery and freshness – Check them out at Lobsters-Online.com.

Cuban Langosta Enchilados

  • Total: 1 hour 10 minutes
  • Prep: 10 minutes
  • Cook: 1 hour
  • Yield: 6 to 8 servings

Ingrediants

  • 1-pound cooked lobster meat (Use promo code: ManathasKitchen to get 10% off your order from Lobsters-Online.Com)
  • 3 tablespoons olive oil
  • Lobster Creole Ingredients
  • 1 medium onion, roughly chopped
  • 1 cup thinly sliced celery
  • 1 cup large diced green bell pepper
  • 32 ounces stewed tomatoes
  • 8 ounces tomato sauce
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon hot sauce
  • 2 tablespoon all-purpose flour
  • ¼ cup cold water

Directions

Lobster Creolein sauce pan simmer for 60 minutes
  1. In a large skillet, heat oil over medium heat. Add onion, celery and green bell pepper. Sauté for 5 minutes.
  2. Stir in stewed tomatoes, tomato sauce, salt, chili powder, and hot sauce. Bring to a simmer; cover and simmer for 30 minutes. Stir in lobster; simmer for 10 more minutes.
  3. Whisk together flour and cold water until smooth. Stir into the pot until smooth until slightly thickened, about 5 minutes.
  4. Serve over rice or with bread.

Check out Mantha’s Kitchen for more delicious recipes at Manthas Kitchen Blog.

 
 

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